Sarita's Caribbean Corn Pie

**Don't forget to get your travel posts ready for the new monthly travel link up Wanderlust Wednesdays with Emily, Kerri, and myself starting tomorrow and running every second Wednesday of the month. Feel free to link up old posts, new travel recaps, or places on your travel wish list. Looking forward to seeing everyone's travels and upcoming trips.**

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When Sarita posted this Caribbean Corn Pie a few weeks ago, I knew it was something I needed to try. It looked and sounded delish with so many of my favorite ingredients. Such a fresh and colorful dish for the warmer months.

Ingredients

1 can of organic corn
1/2 tsp. of pepper
1 organic egg, room temperature
8 tbsp. of corn meal
3/4 cup of diced onion
1 bell pepper
Chopped mushrooms (I used a whole container)
1/4 cup of basil
1 cup of organic skim milk
1 cup of reduced fat cheddar cheese
Coconut oil (for cooking the veggies)

Directions

Preheat oven to 350 degrees
Drain and reserve the liquid from the corn
Pour the reserved liquid into a measuring cup, and add water to bring it to 1 cup
Pour the 1 cup of liquid and egg into a large bowl
Add pepper, and mix well
Add the corn meal to the egg mixture, stir to form a smooth paste and set aside
Heat a frying pan with coconut oil, and cook the onion, mushrooms, and pepper
Pour in the milk over the veggie mixture, and bring to a boil
Once it comes to a boil, stir in corn meal mixture and reduce heat to low
Let it cook on low heat for about 4 minutes
Add the corn and basil, and continue cooking for another 5 minutes
Transfer to a greased baking dish, and top with cheese
Bake at 350 degrees for 30 minutes
Let it rest for about 30 minutes before serving

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